"This salad is best when made the night before. It's great when you have company because all you have to do is pull it out of the fridge and serve."--CL Reader
Bring water to a boil in a medium saucepan; add rice, and return to a boil. Reduce heat to medium, and cook, uncovered, 30 minutes or until water is absorbed, stirring occasionally. Spoon the rice into a colander, and rinse under cold running water; drain well, and set the rice aside.
Combine vinegar and next 5 ingredients in a large bowl, and stir with a wire whisk. Add rice, tomato, and remaining ingredients; toss well to coat. Cover and chill at least 2 hours.
This is a good salad but it needs more flavor. I doubled the dill and pepper and added 2 tbs Dijon mustard + one tbs olive oil to the dressing. I also added a little diced green onion.